J. Scott Catering » Corporate Events

Another Evening Affair

JULSF — Sat, 22 Oct 2011 20:07:46 +0000

The second night of our weekend long event was just as beautiful as the first. Tables were covered with ruby-orange shantung and ivory napkins at each setting. As previously mentioned the client chose to utilize the same arrangements for the whole weekend so the colors used this night were in the same family as the ones used throughout the weekend.

Cocktail hour was held in a large open marble floored hall with a beautiful view of the city through floor to ceiling windows. It was truly a stunning picturesque setting to welcome guests from across the world.

Hors d’oeuvre included our signature crisp cones with tuna tartar, smoked chicken, wild mushroom and fontina quesadilla, asparagus and chanterelle mushroom bruschetta, classic J. Scott mini cheesesteaks, bacon wrapped scallops with horseradish dipping sauce and figs with goat cheese and balsamic vinaigrette.

The first course was pre-set at the request of the client. This style of service allows hungry guests the ability to enjoy their soup or salad while a speaker is presenting or someone is being honored. The salad we served was a flavor packed Sicilian salad. Crisp red and green romaine were the bed to marinated olives, artichokes, Roma tomatoes, roasted peppers and focaccia croutons; that was drizzled with white balsamic truffle vinaigrette.

The entrée, Lancaster county free range airline chicken breast, was topped with melted Maytag blue cheese and tomato fennel pomodoro. The dish was accompanied by a variety of roasted fall vegetables and roasted garlic whipped potatoes. Guests also had the option for a vegetarian dish of goat cheese ravioli with sautéed asparagus tips and baby spinach, sauced with tomato veloute.

Dessert left nothing to be desired as it was a rich pumpkin cheesecake with chocolate drizzle. By the end, nary a guest was hungry and all were happy, lively and full of interesting conversations. That is what food does after all; it brings people together, it is our common ground.

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Keeping the Purpose of the Meeting in Mind

JULSF — Thu, 20 Oct 2011 23:45:19 +0000

This past weekend was a whirlwind at J. Scott. We had parties all across the Delaware Valley for all different kinds of clients. Over the next few days we will give you a snapshot of all the festivities and the wonderful food we served.

The first event was for one of our long time corporate client’s annual three day conference. Members from across the country and the world come to celebrate and learn in their respective fields. It is a great opportunity to find out what is going on both domestically and internationally while enjoying good food and good company.

The first evening’s dinner took place in a beautiful naturally lit hall that faced the west, allowing guests a view of the sunset as dusk fell. Tables were covered in fun linen called theory rouge; it had a ruby background with mosaic style pattern in blue, white and orange. The client decided to utilize one set of flowers for the weekend’s events in an effort to cut costs in the tough economic time. In doing so they chose an exquisite red and orange toned arrangement in a low wide trifle vase. Other events throughout the weekend followed the same color scheme changing the linens and other details slightly for the different events so as not to seem repetitive. This is a great tip if you are having a multi-day event and are looking to save money but remain stylish throughout.

The evening began with a cocktail reception that included a wine, beer and soda bar and passed hors d’oeuvre including pumpkin bisque with crème fraiche, wild mushroom and local goat cheese crostini with honey drizzle, a mini Maine lobster and prosciutto taco, ancho rubbed chicken roll-up, apple and blue cheese turnover and barbeque braised short rib on Yukon chip.

The salad and entrée were served on one plate at the clients request to keep the dinner service short. Arugula, goat cheese, dried cranberries and roasted pumpkin tossed in a red wine vinaigrette sat next to an asparagus bundle and prime tenderloin steak with crimini mushrooms and caramelized onion rosemary jus. After dinner, each table was presented with two small dessert stands with a variety of miniature pastries for the guests to choose from.

This style of service worked well for the awards ceremony that was taking place during dinner. It kept wait staff interruption to a minimum but still gave guests the opportunity to enjoy a sit down dinner after a long day of meetings.

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Corporate Tablescape Done Right

JULSF — Thu, 15 Sep 2011 16:36:08 +0000

Okay, so maybe today’s HFK should be called hot from the boardroom. Nevertheless, take a look at this table setting we did for one of our corporate client’s dinner events recently. Your employees and or clients are sure to be thrilled at this style dinner. They will be more talkative, engaged and receptive when they are excited, alert and comfortable. Let J. Scott help you achieve this look and many more at your next big meeting.

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Farewell to the Interns

JULSF — Mon, 29 Aug 2011 18:23:34 +0000

As the Summer comes to a close many businesses are going through the end of season ritual of saying goodbye to their Summer interns. We bid farewell to our two interns a few weeks back and their absence is surely being felt in all departments. While some may part ways with a simple lunch or card signed by all the employees one of our clients decided to wish their students and summer associates well with a luncheon at a private residence last week.

Guests were treated to a variety of passed hors d’oeuvre including grilled scallops on a wasabi cracker with sweet chili sauce, grilled vegetable napoleons with herbed cheese, and spedini de mozzarella with prosciutto just to name a few.

The buffet, adorned with rustic BBQ themed décor, included grilled sirloin with discs of blue cheese walnut butter and grilled chicken breasts with sun-dried tomato demi. Accompaniments to the main dishes consisted of Summer garden cheese tortellini salad, fresh fruit and chocolate dipped strawberries.

The atmosphere and conversation was full of wisdom and sound advice from veteran employees. While the interns set out for another year of schooling, maybe their second, maybe their last, they have their whole lives ahead of them; they need only open the door to a world of possibility. We so enjoyed being a part of this celebration of learning and thank our long time client for once again choosing J. Scott Catering.

Today, while feeling quite sentimental, I leave you with this-

The price of success is hard work, dedication to the job at hand, and the determination that whether we win or lose, we have applied the best of ourselves to the task at hand. ~Vince Lombardi

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Monday, Monday

JULSF — Mon, 22 Aug 2011 17:23:02 +0000

I was pleasantly surprised this morning that even after a busy weekend full of events, I didn’t feel the usual urge to send my alarm clock sailing as it sounded the start of my day. Pair this welcomed chipper disposition with an on-point radio playlist to orchestrate my morning commute, as well as a tall ice coffee and you have a perfect prescription to avoid catching a case of the Mondays. The J. Scott kitchen staff had also hit the ground running this morning with knives blazing to prepare for the day’s deliveries. I couldn’t pass up the opportunity to snap a few glamour shots of the vibrant colorful platters as they were being packed up and loaded onto the trucks.

The food was to be served at a training session for one of J. Scott’s long time corporate clients. The chefs put together a variety of lunch wraps on several different wheat and veggie tortillas. The first was a fresh roasted turkey breast wrap with smoked mozzarella, lettuce, tomato, onion, and a tasty herbed mayo. Next on the menu was a beef eater wrap. These contained fresh roast beef, caramelized onion, Swiss cheese, and this time a homemade tarragon mayo. The vegetarian option was a grilled Portabello wrap with goat cheese and a generous helping of grilled veggies.

It was fitting that the bright flowery platters played off of the morning’s good vibes. The stormy weekend is behind us, and everyone at JSC is primed for a new week full of exciting events.

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Selection of Sandwiches

Sara — Thu, 21 Jul 2011 15:52:18 +0000

Our chefs are preparing an assortment of gourmet sandwiches for a corporate event. The assortment includes a black forest ham with gruyere cheese and honey mustard. Gruyere cheese is named after the town in Switzerland and has a sweet yet slightly salty taste that varies with age. Also included is “Tried and True” which consists of fresh roasted turkey, granny smith apples, brie, and dijon mustard. Brie is a soft cheese that has a paler color and is great for spreading onto bread. Our Monterey chicken salad is made with fresh roasted organic chicken with basil infused dressing that sets it apart from its competitors. Lastly we’re offering the ultimate roast beef made with Vermont cheddar cheese, iron-filled spinach, sweet balsamic onions, and creamy horseradish. This selection of sandwiches and cheeses is sure to be a sensation!

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Groom’s Event at Greystone Hall

Sara — Thu, 14 Jul 2011 17:02:06 +0000

Last night we participated in a Groom’s event at Greystone Hall in West Chester, PA. Greystone Hall is mansion at the center of an English style country estate that’s ideal for unique events. Unlike a typical bridal show, this open house focused on the grooms. At this event we had the opportunity to showcase a few passed hors d’oeuvres that would appeal to any man. After all, the way to a man’s heart is through his stomach.

Although driscoll long stemmed strawberries with aged balsamic vinegar may seem like an odd combination, they’re actually very good. Balsamic is sweeter than most vinegars and when properly aged, its consistency is thicker and more syrup-like. When drizzled on the strawberries, it brings out their beautiful red color and enhances the strawberry through the contrast in flavors. Fresh cracked black pepper finished off the dish with just a touch of heat.

Our miniature chicken tacos are a bit more “manly” yet served in a way that brings elegance to any wedding or event. Each mini taco includes chicken with taco seasoning, queso blanco guacamole, pico de gallo, and fresh lettuce. This last picture shows our boneless BBQ pork riblets on bamboo knotted skewers. Grilled meat, especially when paired with BBQ sauce, is always perfect for men. This hors d’oeuvre is ideal because it satisfies everyone and involves less mess when served on skewers.

All of our pass hors d’oeuvres went over very well with “the guys” and we had a lot of fun serving them. Thank you Greystone Hall for hosting the event and thank you to everyone who participated!

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Outdoor Event in July

Sara — Wed, 06 Jul 2011 15:43:48 +0000

At an event last week, our staff passed around three types of hors d’oeuvres outside in the beautiful summer weather. The first of these were mini caprese salad skewer. These skewers are made with fresh mozzarella, juicy grape tomatoes, and basil; garnished with orange flowers, sliced lime, and drizzled balsamic glaze for bountiful amounts of color.

Continuing with Italian dishes, the bocconcini was made with more mozzarella and delicately wrapped in saline prosciutto with elegantly drizzled balsamic glaze. Presented on a vibrant pink plate with yellow flowers and a sliced lemon, this dish screams summer. The sweet and creamy honey goat cheese that was offered was spread onto a lightly toasted crostini and topped with roasted sweet pea pesto. The blue plate, purple flower, and shredded orange carrot on top of the pesto made this an eye-catching hors d’oeuvre.

Other than the plates that were passed around, this event was set-up with stationary hors d’oeuvres on an exposed-stone surface outside. There was an array of dips that included: hot crab and artichoke, homemade guacamole, spinach and artichoke, and barbecue crab spread. Our chef was also there grilling up some petit beef tenderloin filets, marinated beer and basil grilled colossal shrimp, and grilled chicken strips for the kids. There were also grilled tuscan vegetables such as eggplant, vidalia onion, squash, zucchini, and portobello mushrooms. This summer event wouldn’t be complete without home-style potato salad and fresh jersey corn on the cob offered with sweet butter and sundried tomato butter.

Overall, great food, great weather, and a great event!

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Corporate Event at the Foundry

Sara — Thu, 23 Jun 2011 18:59:08 +0000

Last night we catered for a corporate event at the Phoenixville Foundry. In just a few hours the JSC team turned an empty room into a palace of tranquility. The décor at this event was very calming. Blue hydrangeas were placed at the center of each table and were immersed in gem-filled water. Surrounding the flowers were other gems and mini candles. Vibrant Babylon Blue linen (http://bit.ly/iCkhTI), which was carefully selected by the event planner Amanda, made the glass sparkle and the gems look as if they were glowing.

Delectable hors d’oeuvres were constantly coming out of the kitchen. We passed around a classic Bruschetta made with homemade crostini that had the precise amount of crunch and juicy tomato basil concasse. Our mouth watering apple, brie, cinnamon, and sugar combination that was carefully baked into crispy phyllo cups was loved by all who tried it. We presented scallops wrapped in crispy bacon with horseradish sauce for dipping and added spice. The Thai smoked chicken was served on wonton crisps and had a spicy kick to them that was balanced out nicely with the crisps. Each tray of hors d’oeuvres was brilliantly garnished with either radiant sunflowers or vibrantly white hydrangeas.

Instead of having a sit down meal, this event was set up with food stations. Our sushi bar station had a wide selection of tuna nigiri, salmon nirgiri, shrimp nigiri, tuna rolls, California rolls, cucumber rolls, and futomaki which is a thicker roll. For those who don’t know, Nigiri sushi is a type of Japanese dish made by forming rice into a small clump and pressing sliced fish on top of it. It’s a tasty alternative to traditional sushi rolls. It was a truly Japanese experience with chopsticks and all.

We had three types of sliders at our gourmet slider station: beef, crabcakes, and vegetarian portobello burgers with provolone, roasted red peppers, caramelized onions, and the option of pesto mayonnaise for some zesty flavor. The parmesan crisp potato wedges that we had on the side were crisp on the outside and perfectly tender on the inside.

The flatbread station consisted of Prosciutto with tangy arugula lettuce and drizzled with balsamic vinegar for a tart yet sweet flavoring. There was also a margarita flatbread with olive oil, fresh basil, jersey tomatoes, and mozzarella; just like a crispy mini pizza.

For dessert, we had three types of miniature parfait cups- all garnished with whipped cream on top of each shot glass. The first scrumptious little cup had graham cracker and key lime mousse that was lighter than air. The second had homemade carrot cake and toffee. The third consisted of sliced mango, diced pineapple, diced blood orange and saccharine cream.

Overall the event was a success and we look forward to working with the Phoenixville Foundry and the corporate company again real soon!

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Indoor Picnic Luncheon

jenniw — Fri, 10 Jun 2011 19:28:36 +0000

This past Thursday the J. Scott team was able to convert the quaint lobby of a Philadelphia area university into a vibrant, indoor picnic setting. Guests were greeted by a warm and wholesome atmosphere, reminiscent of a classic family luncheon. Eyes were immediately drawn to the towering fresh cut floral arrangement, which added a touch of color and life to the room. This was complimented well by the surrounding rustic décor which brought about character and created an earthy, natural feel.

The satin blue linens could barely be seen underneath the rolling spread of food platters. The sandwich tray is a staple of lunch parties everywhere, but as to be expected, J. Scott was able to put a creative spin on a classic meal. Cold cuts were replaced by an array of gourmet sandwiches, including roast beef with brie, Woldorf chicken salad prepared with grapes and candied walnuts, and crab cake burgers on Brioche rolls. To round off the meal our chefs put together two garden rich salads to play off of the running “nature’s bounty” theme. The first was a tortellini salad mixed with sugars snap peas, yellow pepper, and red onion. This was followed by a light baby spinach summer salad topped with mandarin oranges, fried shallots, sliced Gorgonzola, and candied pecans.

No lunch is complete without something sweet. For desert guests enjoyed an assortment of homemade cookies, brownies, and lemon bars.

With a touch of care and attention to detail, the J. Scott team was again able to create a warm and welcoming environment, leaving another satisfied customer.

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